Spring Vegetable Soup
#vegetarian #vegan #family-friendly
Total Time: 25 min.
Servings: 4
Ingredients
3 stalks of celery
1 Tbsp. olive oil
1 yellow squash
1 onion
15.5 oz. red kidney beans
14 oz. tomatoes (peeled or diced)
1 tsp. Italian seasoning
14 oz. water (1 tomato can full)
Salt and pepper, to taste
Cooking Steps
Prep
Trim and finely slice the celery. Dice onion. Cut the squash into ½ in. half moons. Rinse & drain kidney beans.
Cook Veggies
To a large pot over medium heat, pour in 1 Tbsp. olive oil. Once shimmering, add diced onion. Cook until translucent, about 3 min.
To the onions, mix in squash and celery. Cook until vegetables are softened, about 5 min.
Add Tomatoes
When the veggies are softened, add 14 oz tomatoes. (If using peeled, break apart some of the tomatoes with your spoon/utensil). Turn the heat to medium-low and simmer the tomatoes for about 3 min, occasionally stirring.
Add Water
To the pot, add 14 oz. or 1 tomato can full of water. Season with 1 tsp. Italian seasoning and salt and pepper to taste. Bring to a boil. Add rinsed kidney beans to the pot and return to a boil once more.
Once boiling, cover and turn the heat down to low. Cook for 10-12 min. Once finished, remove from the heat and ladle into bowls. Enjoy!